Baked Conchiglie Pasta
with Roasted Pumpkin, Sage and Pine Nuts
A beautiful and mild pasta dish to bring comfort and flavour to your week night.
Cals 398 · Prot 15 · Carbs 23 · Fat 29
Vegetarian
35 min
A beautiful and mild pasta dish to bring comfort and flavour to your week night.
Cals 398 · Prot 15 · Carbs 23 · Fat 29
Vegetarian
Ingredients
Garlic cloves
3 Pieces
Shallots
2 Pieces
Olive oil
1 Tbsp
Salt
1 Tsp
Seashell pasta
200 Grams
Pine nuts
2*
40 Grams
Ricotta
4*
250 Grams
Fresh sage
15 Grams
Allergens
*2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1658 / 398 |
| Fats (g) | 28.7 |
| of which saturated (g) | 11.5 |
| Carbohydrates (g) | 23 |
| of which sugars (g) | 11.3 |
| Fibers (g) | 3.9 |
| Proteins (g) | 15.2 |
| Salt (g) | 0.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
Preheat the oven to 225°C. Peel and cut pumpkin to small cubes and place on a roasting dish with chopped garlic cloves and diced shallots. Drizzle with olive oil and season with salt. Roast for 20 minutes.
2 Cook pasta
Bring a pot of lightly salted water to a boil. Cook the pasta for 6 minutes. Drain.
3 Toast nuts
Toast pine nuts on a hot pan without oil for 4–5 minutes until nicely browned and fragrant. Keep aside.
4 Mix
Once the pumpkin is soft and roasted, take it out of the oven and add the pasta, ricotta and chopped sage. Mix well. Check the seasoning, and add some salt and black pepper, if needed. Top with the toasted pine nuts and place in the oven for 5 more minutes.
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